One of the really great things about roasting coffee is getting small samples of green beans and roasting them at different levels, testing, comparing. That was the process when we wanted to offer a coffee from Peru. We tested several from 4 major regions of the country. We settled on Peru Capili that hails from the Northwestern portion of Peru.
We roasted this medium body and medium acidity to a medium/dark (leaning to the dark side). The result is a great anytime coffee boasting a flavor profile of bittersweet chocolate, granola, walnut and citrus. This is a really solid coffee!
Light - Roasted to our lightest level. Usually before first cracks end. Called a Half City Roast.
Medium/Light - Roasted to first crack. Called a City Roast.
Medium - Roasted after first cracks before well before second crack. Called a City+ Roast.
Medium/Dark - Roasted to the start of second cracks.
Dark - Roasted from the start of second cracks to 15 seconds into second cracks.
Very Dark - Roasted beyond 15 seconds into second cracks.